Chicken pesto pasta


Pack 6 essential Waitrose British Chicken Thigh Fillets
250g pack essential Waitrose Cherry Tomatoes
3 tbsp pesto sauce
50g toasted pine nuts
300g essential Waitrose Penne Pasta
25g pack basil, roughly shredded


1. Heat the oven to 200°C, gas mark 6.

2. Cut each fillet into 4-5 strips and place in a roasting tin with the tomatoes and toss in the pesto sauce. Sprinkle over the pine nuts and bake for 20-25 minutes until the chicken is cooked through with no pink meat and the juices run clear.

3. Meanwhile, cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan. Add the chicken with all the juices and toss well. Stir in the basil and season to taste.

  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,772kJ
Fat 30.9g
Saturated Fat 5.9g
Carbohydrate 56.2g
Sugars 3.9g
Protein 39.6g
Salt 0.5g
Fibre 4g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Tue Aug 12 16:43:00 BST 2014.